Puerto Rican Rum Cake:
Ingredients:
1 pkg yellow cake mix
1 pkg vanilla pudding
4 eggs
3/4 cups oil
3/4 cups rum
1 tsp nutmeg
Mix all of the above ingredients till well blended and bake in greased pan for 50 minutes at 350 degrees. Icing 1 cup sugar 1/4 cup rum 2 tsp butter 2 tsp water Heat the above ingredients in a saucepan until well dissolved and drizzle evenly over the cooled cake. Top with nuts! (optional)
Rum Cake
Ingredients:
1 package Duncan Hines Golden Butter Cake Mix
3 eggs
1/2 cup vegetable oil
1/2 cup white or golden rum
1/2 cup water
1 small package of instant vanilla pudding
1/3 cup chopped pecans (optional)
Grease heavily and flour a bundt pan. Sprinkle nuts on bottom of pan. Mix all ingredients and pour into pan over nuts. Bake at 325 for 50-60 minutes. While the cake is baking, get ready to make the glaze. The glaze should be ready at the same time the cake is done. Glaze 1 stick butter 1/4 cup rum 1 cup sugar Put glaze ingredients in a small pan and heat til boiling and let boil for 2 minutes, no longer. Pour glaze around outside of cake pan immediately upon removing from oven and let cool in pan for twenty minutes. Remove from pan.
Chocolate Chip Rum Cake
Ingredients:
1 package Duncan Hines yellow cake mix
1 6 oz package Jello instant chocolate pudding
4 eggs
1 cup sour cream
1/2 cup oil
1 12 oz bag semi-sweet chocolate morsels
1 teaspoon vanilla
6-8 tablespoons rum
Mix all ingredients for 12 minutes at high speed. Bake in bunt pan at 350 about 1 hour. Cool - invert onto cake platter.